Cranberry Sauce
From Camp cookery (Kephart), 1910
Canned cranberries can be used as a substitute.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1955Calories
2 gProtein
506 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1955 kcal
Protein2.1 g
Carbohydrates506 g
Fiber16 g
Sugars472 g
Total Fat2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium23 mg
Potassium375 mg
Calcium50 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A14 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate4.5 mcg
Choline25 mg
Caffeine0 mg
Water711 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 39. The excerpt below is the record exactly as published.
Cranberry Sauce. — Put a pound of ripe cran- berries in a kettle with just enough water to pre- vent burning. Stew to a pulp, stirring all the time. Then add syrup previously prepared by boiling a pound of sugar in 2/3 pint of water
Cook this with the app: pantry check, scaling, and the assistant.